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Spicy Roasted Red Pepper Hummus

This Spicy Roasted Red Pepper Hummus is so creamy and smooth! It’s given a nice spicy kick thanks to Harissa, and tastes amazing as a dip or as a spread on anything!
Okay, I’m getting right into this. This Roasted Red Pepper Hummus is unbelievably good. I mean eat this ALONE with crackers for dinner good. Spread this on everything good. It’s surprisingly easy to make and words as a dip and a spread for just about everything you can get your hands on. Put this one on your list.
I love recipes like this because they fall under “things to make to clean out your fridge.” It seems like a super fancy hummus but I literally had homemade Tahini I needed to finish, cherry tomatoes, chickpeas in the fridge and lots of bell peppers. First I was just going to roast it all together then bam! Duh, make hummus!
A few perfect things about this:
  • The peppers are unbelievably easy to roast
  • You can roast the tomatoes at the same time
  • It has a divine spicy kick thanks to harissa
  • It’s vegan and gluten free
  • It’s unbelievably creamy
P.S. nothing is strict – want to use yellow peppers in the mix? Go ahead. I had a few yellow peppers too so added them in the mix. It’s your world, friends. The hummus just lives in it.
Here are some tips for this roasted red pepper hummus:
1. Don’t skip the tahini! It boosts the creaminess and deep hummus flavour of the whole dish. It’s amazing store bought, and even better homemade.
2. Feel free to increase of decrease the salt, oil or lime in the recipe. It can all be done to your taste buds.
3. Add the Harissa tablespoon at a time. I got a nice kick out of it, but it might be very spicy for you.
4. Most of all, enjoy!

Roasted Red Pepper Hummus

This Spicy Roasted Red Pepper Hummus is so creamy and smooth! It’s given a nice spicy kick thanks to Harissa, and tastes amazing as a dip or as a spread on anything!

by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Course Jams, Sauces, Dips & Spreads, Snacks, spreads
Cuisine Mediterranean

  • 2-3 red bell peppers
  • 1 cup cherry tomatoes
  • 1 ½ cups cooked chickpeas
  • ¼ cup water
  • ¼ cup olive oil
  • ¾ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • Juice of two limes
  • 2 tablespoons ground harissa
  • ¼ cup tahini
  • 4 cloves roasted garlic
  • Additional chickpeas for topping



  • Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or greased parchment paper.
  • Slice the tops of the bell peppers and then in half, placing cut sides down . Also place the whole unsliced cherry tomatoes on the baking sheet. Drizzle generously with oil and rub in.
  • Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.
  • Remove from oven and allow to cook. In a food processor or a blender, add all the ingredients except the tomatoes and the extra chickpeas on top. Blend until completely smooth.
  • Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes and extra chickpeas. Serve with pita chips and enjoy!


You can store this in an airtight Tupperware container in the fridge for a few days.


Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 370mg | Potassium: 352mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1420IU | Vitamin C: 65mg | Calcium: 51mg | Iron: 2mg
by Jessica

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